Smoked Brisket
Skillfully smoked brisket is a beauty in and of itself. The mouthwatering juices, the softness of the meat and the combination of the smoked and burnt ends are enough to send you into a food orgasmic experience.
Servings 12 Serving
Equipment
Ingredients
- 6.5 lbs Brisket
- 1 tablespoon coffee grind
- 3 tablespoon granulated garlic
- 2 tablespoon parsley flakes
- 2 tablespoon onion powder
- 1 tablespoon paprika
- 1 tablespoon ground black pepper
- 3 tablespoon kosher salt
- ½ cup of vinegar in a spray bottle Notes: to spray every hour during smoking
Instructions
- Start by washing your brisket under cold water and pat dry. In a mixing bowl, mix all the dry ingredients together. Evenly spread the mixture throughout the brisket. You may rest the brisket in the refrigerator for a minimum of 3 hours.Place brisket in smoker with fat side up and fattier side of brisket towards the fire.
- Smoke at 225 to 250 for 7 hours or until meat is no longer rubbery. In about 4 hours into the smoking process spray your brisket with the vinegar and continue to do so every 45 minutes to an hour. Once your brisket is soft like butter, spray and wrap in aluminum foil or butcher paper and continue to cook for another 3 hours. Once completed, remove from smoker and let rest for 30 minutes before cutting into.
Notes
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***Calories are estimated per serving***